Miso Peanut Curry with Crispy Tofu
with Jasmine Rice, Carrots and SpinachCalories
:
860 kcalProtein
:
26g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Soy
- Peanuts
- Wheat
- Sesame
- Sulphites
- Wheat
- May contain traces of allergens
- Crustaceans
- Mustard
- Sesame
- Sulphites
- Gluten
- Egg
- Milk
- Fish
- Soy
- Peanuts
- Tree nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 unit(s)
Tofu
(Contains: Soy May be present: Wheat)
1 unit(s)
Miso Broth Concentrate
(Contains: Soy May be present: Wheat, Crustaceans, Mustard, Sesame, Sulphites, Gluten, Egg, Milk, Fish)
1 unit(s)
Peanut Butter
(Contains: Peanuts)
1 unit(s)
Coconut Milk
2 tbsp
Red Curry Paste
(May be present: Sulphites, Milk, Soy)
¾ cup
Jasmine Rice
(May be present: Wheat, Crustaceans, Mustard, Sesame, Sulphites, Egg, Milk, Fish, Soy, Peanuts, Tree nuts)
28 g
Baby Spinach
1 unit(s)
Lime
7 g
Cilantro
1 unit(s)
Carrot
4 tbsp
Teriyaki Sauce
(Contains: Soy, Wheat, Sesame, Sulphites May be present: Wheat, Crustaceans, Mustard, Sesame, Sulphites, Gluten, Egg, Milk, Fish)
Not included in your delivery
¾ tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories860 kcal
Fat41 g
Saturated Fat20 g
Carbohydrate101 g
Sugar20 g
Dietary Fiber7 g
Protein26 g
Sodium1120 mg
Potassium900 mg
Calcium650 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high.
Wash and dry all produce. - Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
2
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Peel, then halve carrot lengthwise. Cut into 1/4-inch moons.
- Roughly chop cilantro.
- Pat tofu thoroughly dry with paper towels. Grate tofu on box grater, on medium holes.
3
- In a large non-stick pan, heat 2 tbsp (4 tbsp) oil over medium-high. When hot, add tofu shreds. Cook for 8-10 mins, stirring frequently, until crispy and golden.
- Add teriyaki sauce. Cook for 1 min, until fragrant.
- Transfer to a plate.
4
- Meanwhile, in a large pot over medium. Add curry paste, miso concentrate and peanut butter. Cook for 1 min, stirring frequently, until thickened.
- Add coconut milk, carrots and 3/4 cup (1 1/2 cup) water. Bring to a simmer.
- Once simmering, reduce heat to medium-low. Cook for 8-10 min, until slightly thickened and creamy.
- Add lime juice and spinach. Cook for 1 min, until spinach is wilted. Season with salt and pepper.
5
- Add lime zest to rice and fluff with a fork. Season with salt and pepper.
- Divide rice between side bowls
- Divide curry between bowls.
- Sprinkle crispy tofu and remaining cilantro over top.
- Squeeze lime wedge over top, if desired.
